AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
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Mushfiq Tabanie
[email protected]Overall, I thought these crepes were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Mbasa mandy botlhale Mzingaye
[email protected]These crepes were a bit too thick for my taste. I would recommend using less batter next time.
shirley Rivera
[email protected]I had a hard time getting the crepes to flip without breaking. I think I need more practice.
Shahzaib Raza
[email protected]These crepes were a bit too sweet for my taste, but the custard was delicious. I would recommend using less sugar in the custard next time.
zoha usman
[email protected]I loved these crepes! The custard was so rich and creamy, and the crepes were so light and fluffy. I will definitely be making these again.
Cell Brown
[email protected]These crepes were so good! The custard was smooth and creamy, and the crepes were light and fluffy. I will definitely be making these again.
Rabia islam
[email protected]I've made these crepes several times now and they are always a hit. They are so easy to make and they are always delicious.
Keisha
[email protected]These crepes were amazing! The custard was so creamy and the crepes were so light and fluffy. I will definitely be making these again.
Glory Moses TV
[email protected]I made these crepes for my family last weekend and they loved them. The crepes were so light and fluffy, and the custard was perfectly sweet. I will definitely be making these again soon.
Sakhi Nawaz ali
[email protected]These crepes were delicious! The custard was smooth and creamy, and the crepes were light and fluffy. I will definitely be making these again.
Bezabih Bogale
[email protected]I've made these crepes several times now and they are always a success. They are perfect for a special breakfast or brunch.
Md Kabil
[email protected]These crepes are so easy to make and they are always a crowd-pleaser. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to serve them.
Saleem Memon
[email protected]I followed the recipe exactly and the crepes turned out great. The only thing I would change is to add a little more sugar to the custard.
Danyil Taylor
[email protected]These crepes were a hit with my family! The combination of sweet cheese filling and custard was perfect, and the crepes themselves were light and fluffy. I will definitely be making these again.